Chocolate Meringue Cake with Blueberry Compote

Chocolate Meringue Cake with Blueberry Compote | Vagabond BakingDo you remember the Strawberries and Cream Meringue Cake post from a few weeks ago? Well brace yourself, there’s now a chocolate version! Take some brownie-esque batter and top it with a cocoa meringue, bake it in two sandwich pans then fill it with some super-quick blueberry compote and some fresh cream and Bob’s-your-uncle you have one rather spectacular dessert. Think of it as a Blue Forest Gateaux with meringue!

Chocolate Meringue Cake with Blueberry Compote | Vagabond BakingOf course, the blueberry compote could be replaced with cherry conserve or you could make the compote with raspberries, I mean who doesn’t love the combo of chocolate and raspberries? I love the sharp fruit contrasting with the indulgent chocolate but you could go the whole hog and replace the compote with a dark chocolate sauce. This is a very versatile bake, I made it for dessert today. We’re staying with my brother and his family down in the British west midlands. I needed to treat them to something!

The compote is so easy it’s ridiculous, just mix all the ingredients in a jug and microwave for two minutes. Yes, it’s as easy as that.

The cake is loosely based on Nigella Lawson’s Lemon Meringue Cake.

Chocolate Meringue Cake with Blueberry Compote

oven 200 C / gas 6 / 400 F { turn the oven down to 190 C /gas 5 / 375 F when the cakes go in }

two 21 cm round sandwich pans, buttered and lined with parchment

For the brownie cake layer

  • 100 g { 4 ounces } dark chocolate, at least 70% cocoa, chopped small
  • 100 g { 1 stick } unsalted butter, cubed
  • 4 free-range egg yolks, use the whites for the meringue layer
  • 125 g { 3/4 cup } light muscovado or light brown sugar
  • 1 tsp vanilla extract
  • 100 g {4/5 cup } plain flour
  • 2 tbsp cornflour
  • 1 tsp baking powder

And for the meringue layer

  • 4 free-range egg whites
  • 200 g { a very scant cup } caster sugar
  • 1/2 tsp cream of tartar
  • 3 tbsp cocoa powder

Super Easy Blueberry Compote

  • 125 g { 2/3 cup } fresh blueberries
  • 1 tsp cornflour
  • 3 tbsp caster sugar
  • 1 tbsp water

To fill the cake

  • 150 ml {3/5 cup } double cream {heavy cream} whipped to soft peaks

Begin by preparing the brownie cake layers, gently heat the butter in a small saucepan, add the chopped chocolate as the butter begins to melt and stir until no lumps of chocolate remain. Keep the heat low. Once smooth take off the heat and set aside to cool.

Beat the egg yolks, the brown sugar and the vanilla in a mixing bowl until thick and velvety, it should have increased in volume somewhat. Pour in the cooled chocolate and butter mixture and stir in.

Combine the flour with the baking powder and the cornflour and sift into the chocolate batter then gently stir in until fully mixed.

Divide the batter equally between the two lined cake tins and spread across the base with a spoon. Set aside while you make the meringue.

The cocoa meringue:

Place the egg whites into a spotless mixing bowl and add the cream of tartar. Have the 200g of caster sugar ready. With your electric mixer beat the egg whites to peaks then add the sugar slowly, spoonful by spoonful and beat until it becomes thick and glossy.

Sift in the cocoa powder and fold into the meringue.

Spread half the meringue over on of the brownie cake bases so that it lays flat over the sponge batter. Put the rest of the meringue into the other tin, spread it over the batter then use the back of a spoon to raise a few peaks.

Put the tins into the preheated oven and then turn it down to 190 C / gas 5 / 375 F. Bake for around 20 minutes. Insert a skewer or knife into the flat-topped meringue cake, it should come out clean.

Transfer the cakes to a cooling rack, still in their tins to cool completely. The meringues will sink down as they cool.

Super Easy Blueberry Compote:

Place all the compote ingredients into a microwaveable jug, mix them around to coat the blueberries. Microwave on high for about two minutes, stirring half way through. The blueberries should burst and bubble up the side of the jug, the cornflour with thicken it. Give it a good stir then set it aside to cool completely.

Fill the cake:

Once the cakes have cooled, remove them from the tins and discard the baking parchment.

Place the flat-topped meringue cake, meringue side down, onto a serving plate. Spread the cooled blueberry compote over the top then cover with the soft peaked whipped cream. Use a spoon to marble the compote into the cream a little.

Top with the peaked meringue cake, meringue side up.

Chocolate Meringue Cake with Blueberry Compote | Vagabond Baking Chocolate Meringue Cake with Blueberry Compote | Vagabond BakingThere you have it, one rather amazing chocolate meringue cake that proves blueberries and chocolate make a surprisingly delicious pairing!

Chocolate Meringue Cake with Blueberry Compote | Vagabond Baking


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By Rachel Davis

10 Responses

  1. Sarah says:

    This cake looks freaking amazing! I love that original cake, but this, with the chocolate and the blueberries? Please!

  2. jmcvl says:

    i was sold on the first pic but that compote sounds delicious too. and so straight forward? Winner!!

  3. Amrita says:

    Oh dear GAWD! That is seriously drool-worthy. I hope you know that this raises the bar for plain old chocolate cake recipes out there.

  4. What a gorgeous dessert! I love all the different flavors and textures–it looks amazing.

  5. Ana Maria Locsiin says:

    Thanks for sharing. Sent from my iPhone